What a wonderful way to use all of those summer garden veggies & who doesn't love pasta. You will find this recipe so easy to prepare. And in about 30 minutes your meal will be on the table. Add a salad & dinner is done!
8 oz uncooked fettuccine (I use whole wheat)
2 medium zucchini, chopped
10-12 baby carrots, sliced
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1 cup grape tomatoes, cut in half
2 garlic cloves, minced
1/2 c chicken or vegetable broth
1/3 c white wine
1/2 c Parmesan cheese
Cook fettuccine according to package directions. Saute the zucchini, carrot, Italian seasoning, salt & pepper in oil in a large skillet until vegetables are crisp-tender. Add tomatoes & garlic; cook 1 minutes longer. Add broth & wine. Bring to boil & cook until liquid is reduced by about half. Add the drained fettuccine & cheese to the skillet. Toss to coat.
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